Spicy Open Faced Italian Chicken Sandwiches
INGREDIENTS
- 2 tsp. olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup well drained hot or mild pickled vegetables (jardinière)
- 1/8 tsp. each: salt and freshly ground black pepper
- 4 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
- 4 thin slices prosciutto or deli smoked ham
- 4 slices Sargento® Deli Style Sliced Reduced Fat Provolone Cheese
- 4 slices sourdough or rustic Italian bread, lightly toasted
- 1/4 cup chopped fresh basil or Italian parsley (optional)
DIRECTIONS
- 1
Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 6 to 7 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Transfer mixture to a small bowl; stir in pickled vegetables and set aside.
- 2
Sprinkle salt and pepper over chicken. Add chicken to same skillet; cook 5 minutes per side or until chicken is cooked through.
- 3
Spoon onion mixture over chicken; top with prosciutto and cheese. Turn off heat; cover skillet and let stand 1 minute or until cheese is melted. Serve over toast; top with basil if desired.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 449
Total Fat 11.0g
Saturated Fat 4.0g
Trans Fat 4.0g
Polyunsaturated Fat 1.5g
Cholesterol 95mg
Sodium 960mg
Carbohydrates 41g
Protein 45g
Dietary Fiber 3g
Vitamin A 90%
Vitamin C 8%
Calcium 199%
Iron 4%
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